- Home
- Lamb
- How To make Lamb& Cabbage Casserole
How To make Lamb& Cabbage Casserole
4 Lamb chops*
1/2 c All-purpose flour
1 lb White cabbage -- cored, and
Thinly sliced 2 tb Butter
1/2 c Hot water
3 tb Whole black peppercorns
*Thin round-bone shoulder -lamb chops, trimmed but -with Some fat.
Directions: Directions: Lightly salt the chops, preferably an hour before you plan to cook them. Oil a heavy casserole that can be placed on top of the stove and that is just wide enough to hold two chops. Put in two chops and sprinkle them with flour. Place a 1/2 to 1-inch layer of cabbage over them, sprinkle with salt and then flour, and dot with butter. Continue making layers, ending with cabbage and a little butter. Pour on the hot water. Tie the peppercorns securely in cheesecloth and lightly bruise them with a rolling pin, or bruise them with pestle and mortar and put them in a metal spice-holding ball. Bury the peppercorns in the casserole. Cover and bring to the boil. Immediately lower the heat and simmer very gently for about 1 1/2 hours, until the meat is very tender and the cabbage almost melted. Remove the peppercorns. Serve with boiled potatoes.
How To make Lamb& Cabbage Casserole's Videos
Cabbage Rolls / Polish Gołąbki - Easy to Follow, Step by Step Recipe
FULL RECIPE:
Jenny Jones shows her step-by-step recipe for delicious & healthy Cabbage Rolls ( Polish Gołąbki ) stuffed with rice and beef.
SHARE:
SUBSCRIBE:
MORE VIDEOS:
MORE POLISH RECIPES:
YOU MIGHT LIKE:
Polish Pierogi -
Polish Paczki -
Polish Makowiec -
Polish Placki Kartoflane -
ALL OF JENNY'S RECIPES:
MORE on JENNY:
PINTEREST:
© Copyright 2022 - Jenny's Healthy Recipes - Jenny Jones
How to make Fårikål (Norwegian Lamb & Cabbage)
Fårikål is a Norway's national dish and it is easy recipe. Please watch, like and subscribe. Thank you.
Stuffed Cabbage with Beef and Rice- Everyday Food with Sarah Carey
Sarah Carey shares a nourishing cool-weather stuffed cabbage recipe that’s a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred and enjoy in a salad or slaw.
Get the recipe:
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Stuffed Cabbage Roll Casserole Recipe
This is an easy stuffed/ unstuffed cabbage roll casserole.
Thanks to Simply Sara at junklovers. Please check out her site.
Great recipes and great person.
This was a hearty and inexpensive meal. Greatly enjoyed.
Stuffed Cabbage Roll Casserole Recipe
INGREDIENTS:
2 pounds lean ground beef
1 diced large onion
4-6 cups diced cubed cabbage
1 cup uncooked rice
1 - 20 oz can of tomato sauce or crushed tomatoes
2 cups beef broth
1 tbsp minced garlic
1 tsp oregano
salt and black pepper to taste
Preheat oven to 350 degrees
In medium skillet add ground beef, minced garlic
salt and pepper. Brown and chop until done.
Drain off excess fat.
In large bowl add cabbage, onion, cooked brown beef,
tomatoes, rice, oregano and salt/black pepper.
Mix well.
Place in 9 x 13 baking dish.
Pour over beef broth.
Cover with foil and bake at 350 degrees for one
hour. Remove and stir well. Bake an additional
30 minutes.
Let cool for 10 minutes before serving. It is hot!
Thanks for the recipe Sara.
Enjoy.
Subscribe to my YouTube channel for updates on new episodes
I have always loved to cook. Just my husband and I for over
30 years.
Wanted to share my kitchen with you and hope you enjoy
some recipes I cook and have created over the years.
Lets have some fun with cooking to soothe the soul.
Today is the time to enjoy a piece of yesterday for
tomorrow.
EMAIL - Please ask a question
tesscooks4u@gmail.com
Follow me at:
Youtube:
Facebook:
Google+:
Pinterest:
Email: tesscooks4u@gmail.com
How to make the BEST Stuffed Cabbage Rolls - Sweet and Savory Meals
Learn how to make the BEST Stuffed Cabbage Rolls that are hearty and tasty, filled with rice, ground meat, and cooked in a delicious tomato-based sauce! A complete meal on its own with protein, carbs, and fiber!
????INGREDIENTS????:
►Tomato Sauce:
2 tablespoons olive oil
1/2 onion
4 cloves garlic
28 ounce can crushed tomatoes
15 ounce can tomato sauce
2 tablespoons tomato paste
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian herbs
►Cabbage Rolls:
1 pound ground beef
1 cup cooked rice
1 tablespoon onion powder
4 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried Italian herbs
1/4 cup fresh parsley
1 egg
1 head cabbage
???? PRINT RECIPE & DIRECTIONS HERE????????????????????????:
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
????????WATCH MORE OF MY RECIPES????????:
????Strawberry Poke Cake -
????Blueberry Banana Bread -
????Instant Pot Tuscan Chicken Pasta -
????Crispy Air Fryer Potatoes -
????Stuffed Cabbage Rolls -
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
????LETS CONNECT????
???????? FACEBOOK:
???????? PINTEREST:
???????? INSTAGRAM:
???????? TWITTER:
????????????FIND ALL MY RECIPES ON MY WEBSITE ????????????:
????????????????????????
???? EMAIL ME:
???????????????????????? sweetandsavorymeals@gmail.com
???? SEND ME MAIL:
Sweet and Savory Meals
1715 US Highway 46
Suite 414
Parsippany, NJ 07054, USA
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
#sweetandsavorymeals #cabbagerolls #polishrecipes
RootsinRecipes.com - Fårikål (Norwegian Lamb & Cabbage Stew)
Fårikål (Norwegian Lamb & Cabbage Stew)
Norwegian National Dish
Consisting of pieces of lamb with bone, cabbage, whole black pepper and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. The dish is typically prepared in early autumn.